Tuesday, 16 March 2010

Raclette with Riesling

My girl-friend's parents were over last weekend, and a lovely time was had by all. We hired a car and drove to Flumserberg for a day on the piste. Personally, it was my first time skiing for over four years (and I'd only skied three times before then), so I was just happy to survive the day still in one piece. Jenny, meanwhile, prefers snowboarding - but that's not really my cup of tea.

After returning on Saturday evening, we had raclette together. The following wine went wonderfully well with it:

Winzergenossenschaft Britzingen, Britzinger Sonnhole Riesling Kabinett halbtrocken 2008, Baden
Only EUR 5.95, but a whole lot of wine for the price of this off-dry Riesling. With the acidity helped along by a hint of sweetness, this was in perfect balance. Nothing that complicated, but complexity was not what was needed anyway. The inimitable Riesling tingle cut through the cheese. This, coupled with a little bit of fructose, also helped to enhance all the other sweet and sour condiments on the table. Simple is as simple does.

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